It's like eating a soft and super thick gingerbread cookie. My kind of breakfast!
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Dark chocolate cupcakes with coconut buttercream, topped with toasted coconut.
Ginger Carrot Cupcakes with Orange Cream Cheese Frosting.
This is a moist, flavorful cake infused with Chai Spice Tea and peppered with grated apples. It's my new fall favorite!
The cake is moist with a tender crumb and a distinct, yet delicate, white chocolate flavor. Each bite is balanced by the smooth blueberry curd and the white chocolate buttercream. Oh, my. The buttercream.
I turned some delightful little blueberries that I found at the Farmer's Market into a smooth, creamy blueberry curd.
Oatmeal's earthiness marries beautifully with sweet, creamy butterscotch morsels in these Oatmeal Scotchies. The not-so-secret ingredient in this recipe is orange zest, which enhances the butterscotch flavor.
These cupcakes have a subtle lemon flavor that is well-balanced by the buttercream. The frosting is sweet and buttery, with just a pop of tartness. In a word? De-lish.
This delicious, buttery cake has swirls of raspberry preserves and a crumb topping.
Chocolate cupcakes with Cherry Swiss Meringue Buttercream.
These cakelets don't taste like Candy Corn, but they sure remind me of them! The cakelets are yellow cake tinted orange and bright yellow. The frosting is American Buttercream. I think they would be the perfect treat for a kids Halloween party.
These chocolate mini-cakes are filled with chocolate ganache laced with Irish Cream liqueur and then topped off with an Irish Cream whipped cream.
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